Is Dover sole a good fish to eat?

In particular, sole fish are a good source of selenium, vitamin B12 and phosphorus, as well as several other vitamins and minerals. Additionally, although they do have a high risk of contamination with certain compounds, they are typically lower in mercury than many other types fish.

What is the difference between sole and Dover sole?

True Dover is really (truly) a Sole, whereas Pacific Dover is a Flounder, not a Sole. There is a big difference in flavor and texture between the two. Dover Sole have a mild, sweet flavor with very firm, small flaked flesh.

Do you need to gut Dover sole?

“Many of the flatfish we land – dab, plaice, Dover sole, lemon sole and brill – are portion sized, so they are perfect for cooking whole and you don’t need to fillet them. As they are usually gutted by the fisherman, there is very little preparation needed.” There’s no need to turn it – it should cook evenly.

What is the best type of sole fish?

In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.

Should Dover sole smell fishy?

Sniff the surface of your fillet. Dover sole should smell fresh, slightly sweet and reminiscent of clean ocean water. An overpowering “fishy” odor or sourness indicates that your sole is past its prime.

What kind of fillet to use for Dover sole?

Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier.

What’s the best way to cook Dover sole?

It works best cooked as simply as possible, either grilled, pan-fried or roasted. Dover sole is ideal with flavoured butters or simple sauces.

What’s the best way to cook Sole Meuniere?

Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling.

How to cook sole fillets at Harbor Fish Market?

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes.